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Ingredients
4
Servings
Arancini
1 household onion or 2 small shallots, finely diced
1tbsp olive oil
500g risotto rice (Arborio, Carnaroli or Vialone)
50ml white wine
1L vegetable stock
juice of one lime
1 clove garlic, peeled and pierced
Indian curry spice
1 packet planted.chicken Herbs & lemon, diced
40g cashews
Salt, pepper
500g vegetable oil
Indian curry spice and mango chutney
3g coriander seeds
2g fennel seeds
5g cumin
18g paprika
8g turmeric
2tsp garam masala salt
pepper
1 mango
2g Shichimi Togarashi - chili pepper
Spinach salad
250g Boys Spinach Salad
15g Roasted Onions
7g Lemon Juice
14g Olive Oil
Salt, Pepper
150g Soy Yogurt
1 Lime
Salt, Pepper
Products in this recipe
planted.chicken
Herbs & Lemon
Preparation
1
For the Indian curry spice: Heat the coriander seeds, fennel seeds and cumin seeds in a pan and toast gently. Grind finely. Then mix with the paprika, turmeric and garam masala and season to taste with salt and pepper.
2
For the risotto: Toast the cashews in a pan until golden brown and remove from the pan. Roughly chop the kernels and set aside.
3
The planted.chicken cut into small cubes and set aside.
4
Heat a large saucepan over medium heat and add the olive oil. Add the diced onion and sauté until translucent. Add the risotto rice and sweat and deglaze with the white wine. Add the Indian curry spice and stir to dissolve. Reduce the white wine and add the garlic clove.
5
Now pour the vegetable broth little by little, stirring from time to time so that the rice does not stick and can also swell on all sides. Add the lime juice and continue to add the vegetable broth to swell the rice, stirring occasionally. Season to taste with salt and pepper.
6
When the rice grain has reached the desired cooking stage, place the risotto in a wide bowl and add the planted.chicken Add the cubes and the cashews and mix. Cover with cling film and press it on the risotto and let it cool a little.
7
Form the risotto into balls about 3-4 cm in size and freeze in the freezer. Preheat the oven to 160°C. Cover the balls with the kadaifi dough and bake them in hot vegetable oil at 170°C until golden. Then put them in the preheated oven and finish baking for 10 minutes, until they are hot in the core.
8
For the spinach salad: Wash the spinach leaves and spin them with a salad spinner. Mix the lemon juice with the olive oil and season with salt and pepper. Immediately before serving, mix the fried onions with the spinach and dressing to taste and arrange in a bowl.
9
For the chutney: Peel the mango and cut the flesh down lengthwise past the core. Cut the halves into 5 mm slices and then 5 mm cubes from them. Put the cubes in a bowl and season together with the chili pepper.
10
For the lime yogurt: Mix the yogurt with the grated lime and season with salt and pepper.
